Githeri with chapos

This is my first githeri! I’ve eaten it numerous times before but I’ve never made it.

I asked some friends how to make it, one put it this way: “It’s one of those dishes that even chefs easily mess up because they’re used to complicated fancy combinations and can’t resist the urge to add something! Onions, tomatoes, beans and maize. Keep it simple!”

served!

I couldn’t resist. I made mine with a bit of garlic (^_^) But I don’t think it changed the dish much.

the maize cooking while I prep ingredients for the githeri4 grated garlic cloves, 2 onions chopped and 2 chopped tomatoesgarlic and onions in the pan with a bit of oil, stironce the onions soften add the pre-cooked beans and maizeadd the chopped tomatoes, cover and let simmer for about ten minutes. Then add salt to taste and let it simmer another five minutesrolled chapos ready to cook, I’ve gotten so much better at making them!served!

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2 thoughts on “Githeri with chapos”

Nice, I am yet to cook githeri, I’m not in a hurry though, hubby ain’t a fan.
One tip though you could try boiling the maize and beans together, gives the maize the rich colour just like that githeri cooked by our cucus.
Next time I’m making chapos, I must try the garlic ones.